Drew’s Bayshore Bistro
Can a restaurant bring vitality to a town, change culture and maybe even solidify community? Can a chef spark joy, educate and stimulate? Can a favorite dish not wear out its welcome, but actually improve with a little age? Yes; yes to all.
Ai Sushi
Front-row seats to the show of sushi chef knife skills aren’t available right now. But what is turned out by the masters are primo rolls and masterful sushi and sashimi. Eat, enjoy – and respect.
Promises, Promises: 3.15.21
The first rabe of the year; a soft pretzel that takes one back out to the ballgame; eggs that do Easter proud; a light, bright, decidedly non-wintery stew; a food meant to eat by hand at the first picnic of the season: These harbingers of spring flavors topped my personal eating chart during the fortnight just past.
One Potato, 2,000 Ideas
Does our collective love of the common spud stem from its versatility in the kitchen, its never-less-than comforting taste, its ability to play so well with other ingredients or the fact that it always seems to be there when we need it most? Dig in, and decide.
Nettie’s House of Spaghetti
Find classics respected, revered and fashioned with craftsmanship at once time-honored and modern at a restaurant that relies on the familiar without resorting to cliché. It’s amore.
Mexico Lindo
A true-love dish inspires a return to a go-to spot where the welcome was always warm and the Mexican fare cooked with sincerity, skill and a sprinkling of magic. Only the address has changed.
Scraps into Snacks
It’s time for some pre-spring cleaning of your fridge’s vegetable and cheese bins. Come on, now! Don’t feel guilty or accused: We all have foods in those drawers we suspect are old enough to vote. Many just need a little love.
24 Carrot Ideas
Brightly colored, nutritious, able to star in everything from soup to cakes, this root vegetable adds sunshine to the days of late winter.
Faubourg
A true brasserie, with French classics and a festive flair, flourishes – even now. How? By staying true to its mission of authenticity, without compromise or concession.
Duffy’s Tavern
Tater Tots topped with pulled pork. Really! If you’re looking for an alternative to corned beef and cabbage for St. Pat’s, come and get it.
In Like a Lion: 3.1.21
Pure, strong and compelling flavors that manage to be bright, even unexpectedly light, offer a glimpse ahead to a month that can start with rage and close with the hint of halcyon days.